INGREDIENTS

INSTRUCTIONS

I thought I'd send along this wonderful flan recipe in honor of Mexico's
holiday celebration. I have made this and it is excellent. It comes from
the "365 Day" cookbook collection, "365 Easy Mexican Recipes" by Marge
Poore.
"Flan is probably the best known of all Mexican desserts. The creamy
custard with its distinctive caramelized sugar sauce is found throughout
the country and is universaly liked. Flan de cafe, or coffee-flavored flan,
is one of the more popular versions. This one comes from Leon, in central
Mexico. Its silky smooth texture and rich flavor bring a smile with the
first spoonful." (plm: She's not kidding!)
In a heavy medium saucepan, cook sugar over medium heat, stirring, until
melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar
into a warm 9-inch round cake pan. Using potholders to protect hands, tip
pan around to coat bottom and about 1 inch up sides with caramel. Set
aside.
Preheat oven to 325F. In a blender, place evaporated milk, condensed milk,
whole milk, whole eggs, egg yolk, vanilla, coffee and brandy. Mix on low
speed for 1 minute. (The beating can also be done in a large bowl with a
hand-held electric mixer on low speed.) Pour custard into caramel-lined
cake pan. Set in a larger pan and place on middle rack of oven. Carefully
pour boiling water into larger pan to depth of 1 inch.
Bake, uncovered, 30 to 35 minutes, or until custard is set and a cake
tester inserted in center comes out clean. Let cool on a rack, then
refrigerate at least 6 hours, or overnight.
To serve, run a thin knife around edge of pan between custard and pan.
Place a deep serving plate over pan and invert to unmold flan. Carefully
lift up pan and allow golden caramelized syrup to run over top of flan. Cut
into wedges to serve.
serves 8
source: "365 Easy Mexican Recipes" by Marge Poore
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on May 01, 1998

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